Ingredients

The following ingredients have 4 Servings
  • 3 large zucchinis (cut with a julienne peeler)
  • 1 teaspoon sea salt
  • 1 recipe of Vegan Cauliflower Alfredo
  • ½ cup canned pumpkin
  • ½ teaspoon cayenne powder
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon butter (dairy-free if needed)
  • 2 cloves garlic (very finely minced)
  • 2 cups kale (torn)
  • ¼ cup toasted pumpkin seeds
  • Parmesan cheese or nutritional yeast (to serve)

Instruction

  • Place the julienned zucchini into a large bowl and sprinkle the sea salt over top. Use your hands to mix the two together well.
  • Prepare the Vegan Cauliflower Alfredo Sauce. Stir in the pumpkin, cayenne powder, and cinnamon.
  • Melt the butter in a frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and let it cook until the kale is soft, about 2 minutes.
  • Rinse the zucchini well under hot running water. Drain off all the water, squeezing the zucchini noodles until they are dry. Add the zucchini to the pan with the pumpkin alfredo sauce and mix together well.
  • Serve topped with garlic kale, toasted pumpkin seeds, and a little parmesan cheese or nutritional yeast.